Italian Vegetable Creamy Fettuccine

Ingredients

1 pkg. (9 oz.) BUITONI Refrigerated Fettuccine, cooked, drained and kept warm

1 tbsp olive oil

2 cups broccoli florets

1 cup diagonally sliced celery

1 large onion, cut into wedges

2 cloves garlic, finely chopped

3/4 tsp crushed, dried basil

1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Fat Free Milk

3 tbsp grated Parmesan cheese

1/8 tsp ground white pepper

2 tbsp cornstarch

3/4 cup chicken broth

1 cup thinly sliced red bell pepper strips

1/2 cup loose-pack frozen peas

Grated Parmesan cheese, (optional)

Directions

Prep Time

15 mins

Cook Time

20 mins

Italian Vegetable Creamy Fettuccine is full of delectable broccoli and other garden treats. Try this satisfying but not overly-rich dish for a change from meaty pasta combinations.
HEAT olive oil in large skillet over medium-high heat. Add broccoli, celery, onion, garlic and basil; cook, stirring occasionally, for 5 minutes or until vegetables are tender. Stir in evaporated milk, cheese and pepper; bring just to a boil. Reduce heat to low; cook, covered, for 5 minutes.
COMBINE cornstarch and small amount of broth in small bowl; add to skillet. Gradually stir in remaining broth, bell pepper and peas. Cook over medium heat, stirring constantly, until sauce is thickened and vegetables are tender (do not boil). Serve over pasta. Sprinkle with cheese.

Serving Size

1/6 of recipe

Per Serving

Calories 129, Total Fat 3.6g, Saturated Fat 1g, Cholesterol 4mg, Sodium 283mg, Carbohydrate 17.2g, Protein 8.1g